Go Back

Boerewors Recipe


  • 4.5 lbs. beef = 2.5 kgs, top round roast or brisket, silverside
  • 2.5 lbs. fatty pork cut = 1.1 kgs, shoulder, neck or belly
  • 50 ml coriander seeds
  • 1/2 teaspoon nutmeg fresh grated, scant 1/2 teaspoon
  • 1/4 teaspoon ground cloves 1.5ml
  • 1 teaspoon ground allspice 5 ml
  • 5 teaspoons salt = 25 ml
  • 1 teaspoon fresh ground black pepper
  • 125 ml Malt (dark) vinegar
  • 50 ml Worcestershire sauce
  • 1 pack wide sausage casing


  • Trim the beef and pork, discarding any sinew, and trim into longish pieces about 3 inches wide. This just makes it easier for the meat grinder (South Africans call it a mincer) to process.
    prepping the meat for the grinder
  • Place all your trimmed meats in a large container.
  • Put the meat mix through the grinder on a large blade.
    feeding the meat through the grinder
  • Dry roast the coriander seeds in a pan on medium heat, stirring to make sure they don’t burn, then remove from the heat when they are a golden brown color.
  • Crush the seeds coarsely in a food processor or use a mortar and pestle.
  • Add the dry spices, the vinegar and the Worcestershire sauce to the meat, or if using a readymade boerewors spice mix then follow the instructions on the pack, then add to the meat.
    boerewors spices
  • Mix and leave in the fridge for two hours for the flavors to absorb.
  • Put through the grinder on a medium size blade which enables the spices to be incorporated through the meat.
  • Use your sausage stuffer to fill the casings with the boerewors mix.
    prepping the meat for the grinder
  • Roll your coils of boerewors neatly, ready to braai, and the extra can be bagged and frozen until you need them.
    wors ready for the braai